The rhubarb that I've had...over 20 years ago, was tart, but also really sweet. A very nice combination. I liked the flavor, but not the texture...my grandparents would serve it raw and it reminded me of celery, which I don't like to eat raw...that's what I remember, tasty, sweet/tart and stringy. Cooked, i'm sure the texture softens up.

Hi Elise, I'm a midwesterner with a long love affair with rhubarb. As kids we picked it for mom to cook with, then wore the huge leaves as hats! Raw, rhubarb has the tartness that can be compared to Warheads. When cooked on top of the stove (with at tiny bit of water and sugar added), it becomes sauce. It's consistency is, well, slimy but tastes great warm over ice cream. People here beg, borrow and yes, occasionally steal rhubarb when it is season.

What wonderful recipes for the pie crust, too!! My grandmother (southern IL - 1940s) always had rhubarb and strawberries growing in her huge garden. She made a strawberry and rhubard COBBLER that won the County Fair for a few years. I don't know how she accomplished this with a wood burning stove - amazing!!
I have some of her recipes but I wish I had this one! Could you or anyone help me out with a cobbler recipe, or at least point me to where I could find an old fashioned one?

I've never had strawberry rhubarb pie before (let alone made one), but I decided to try it out. What a hit! My friends loved it and so did I! A great recipe. Thanks!

I loved this recipe. I see a comment for a cobber. See on this site...
Simply Recipes: Strawberry Rhubarb Cobbler.

I love the pie so much! Thanks very much for sharing this recipe, it's wonderful! I will probably try some other recipe with rhubarb in the future.

I've loved rhubarb all my life, because my grandmother in South Dakota always had around a bowl of rhubarb sauce, a jar of jam, and everything else you can make with rhubarb. We used to put the sauce over our cold cereal, our ice cream, or even a slice of lightly-buttered bread. I found a similar strawberry-rhubarb pie recipe in a well-known cookbook and have made it for many church fellowships. It is always a huge success! The differences between the recipe above and the one I make is that my recipe has 1/4 teaspoon of ground nutmeg mixed into the sugar before it is added to the fruit and I omitted the orange rind. I let the fruit-sugar-tapioca mixture sit at room temperature for at least 30 minutes so the tapioca is softened as it draws moisture out of the fruit. When I use frozen rhubarb pieces, I add about 1 tablespoon more of the tapioca. After pouring the fruit mixture into the pie crust, dot the top of the fruit with tiny pieces of butter. (Butter helps the tapioca thicken the syrup that forms in the pie.) Also, after placing a top crust on the pie and sealing the edges well, lightly brush the top of the pie with an egg-white-and-water mixture, then sprinkle a teaspoon or so of granulated sugar over it. The crust will turn out golden, glossy, and slightly crisper and the extra sweetness makes the rhubarb even better.

This was delicious but for those who are trying to substitute the tapioca, use more than 1 TB flour and 1 TB cornstarch, because this is what I tried and it still came out soupy.

What can I use instead of Tapioca?

Corn starch, but you'll need to check around other recipes online for the right amount. ~Elise

This was my first time trying to make a strawberry-rhubarb pie. I followed this recipe, and it came out great. Thanks for the detailed directions. They were very helpful for a first-timer.

Just put it in the oven. I have no idea how sweet my rhubarb is, so I stuck to 1 cup of sugar and plan to make it up w/vanilla ice cream!

Oh, Heavenly Pie!! It's Spring, 2009, and the rhubarb is ready. Well, it's available in the stores: long, firm, ruby red stalks that make my mouth water, just thinking about strawberry rhubarb pie.

My mother made this pie, but she didn't know about using tapioca to thicken the sauce, so there was a very sugary layer on the bottom of her pie. It was wonderful, nevertheless.

This year I will plant my very first rhubarb plant. I hope we'll live here a while longer so that I can enjoy the fruits of my labors.

Thanks for a great recipe!

I love this recipe soooo much! Its one of the best pies anywhere! I discovered that instead of tapioca, I mix in about two tbsp of powdered instant vanilla pudding. This way it gels up nice and you can use less sugar! I hope you give it a try! I am sure you will be pleased with a little hint of vanilla flavor! Thanks so much!